In recognition of National Celiac Awareness Month, we’ve gathered 3 delicious, healthy and, of course, gluten-free recipes to try. They’re easy to whip up and kid-friendly, to boot.
Quinoa and rice with sweet potatoes
1 T. extra virgin olive oil
1 medium onion, finely chopped
1 small carrot, finely chopped
3 stalks of celery, finely chopped
1 medium sweet potato, peeled and finely chopped
3/4 cup uncooked brown rice
3/4 cup uncooked quinoa, rinsed
3 cups gluten-free, low sodium vegetable or chicken broth
1 tsp. sea salt
Preheat the oven to 350 degrees Fahrenheit. Spray a medium-sized casserole dish with cooking spray. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery and sweet potato to the skillet and saute until tender. Remove from the heat and stir in the rice, quinoa, broth and sea salt to the vegetable mixture. Pour the mixture into the prepared casserole dish, cover and bake for 30 to 40 minutes or until the liquid is gone.
1 lb. ground turkey
1 cup onion, chopped
8 oz. fresh mushrooms, sliced
1/4 cup olive oil
1/4 cup gluten-free flour blend
2 cups gluten-free chicken or turkey broth
1 tsp. dijon mustard
1/2 tsp. thyme
1/2 tsp. rubbed sage
Salt and pepper to taste
In a skillet over medium high heat, brown the turkey. Add the onion and cook until tender. Add the sliced mushrooms and cook for about 2 minutes longer or until the mushrooms are soft. Pour into a medium bowl and set aside.
Add the oil to the skillet and heat over medium heat. Whisk in the flour until fully incorporated; continue stirring for about 1 minute. Whisk in the chicken broth and stir until thickened. Stir in the dijon mustard. Add the thyme, sage, salt and pepper. Stir in the turkey, onion and mushroom mixture. Simmer for 5 to 10 minutes until turkey mixture is heated through.
Serve over rice, potatoes or gluten-free cooked pasta.
Crunchy Apple Coleslaw
1 16 oz. package of shredded cole slaw mix
3 cups diced Granny Smith apples
1/3 cup seedless raisins
1/3 cup plain yogurt (soy or coconut)
3 T. canola mayonnaise (such as Spectrum)
2 T. honey
1 tsp. salt
1 T. granulated sugar
1/2 tsp. pepper
Combine the shredded cole slaw mix, apples and raisins in a large bowl. In a separate bowl, mix together the yogurt, mayonnaise, honey, salt and pepper. Pour the dressing mixture over the cole slaw and toss well to coat. Chill until ready to serve. Makes 6 cups (12 servings).
You can find these and other allergy-friendly recipes at Eating With Food Allergies.